Make your pizza dough. Roll/stretch it out to a pizza-size circle/rectangle/oval. If you’re making individual pizzas, do this for each pizza. Prepare all the toppings you’re going to use, cooking any toppings beforehand, as need be. Set up all your toppings next to the grill for easy access.

Preheat your grill to high. One or two at a time, place the pizza doughs on the grill for two minutes. Close the grill lid. If you used the Jim Lahey’s pizza dough like I did, it will bubble substantially in those two minutes. Pop any large bubbles with your grilling spatula. Flip the dough and move to the side of the grill to top it. Use toppings sparingly; don’t kill the pizza.

I made three pizzas and topped each one differently. On the first, I used tomato sauce, mozzarella, mushrooms, pepperoni, and arugula (put on after taking the pizza off the heat). The second was an interesting combination of tomato sauce, mozzarella, mushrooms, artichoke hearts, capers, and arugula. The final pizza contained tomato sauce (of course), mozzarella, pepperoni, capers, and arugula. If you use arugula or Parmesan, put it on the pizza after you take it off the grill.

After topping the pizza, close the lid of the grill and let the pizza cook for 4-5 minutes. The bottom of the pizza will turn crunchy and charred (YES!), the cheese will melt, and the toppings will warm. Take the pizza off the grill with a pizza peel, or a pair of spatulas (spatulae?). Slice and enjoy.

With grilled pizza, the possibilities are endless. Doesn’t that sound like a cheesy commercial from the nineties? …anyways, this recipe serves many.